1.Combine beef, kecap manis, garlic and half the oil in a medium bowl, turning the beef to coat. Cover; refrigerate for 1 hour.
2.Make curry paste: blend or process all the ingredients, except for peanuts, until smooth. Add peanuts; blend until combined.
3.Heat remaining oil in a wok or large frying pan; stir-fry ½ cup of the paste until fragrant. Add fish sauce, sugar and kaffir lime leaves; stir-fry 1 minute. Add coconut milk; bring to the boil. Reduce heat; simmer 10 minutes or until thickened.
4.Meanwhile, preheat an oiled grill pan (or barbecue or grill) over medium heat.
5.Cook beef on a heated grill pan for 3 minutes each side for medium rare. Transfer to a plate, cover; rest for 5 minutes. Slice beef thickly.
6.Stir beans and corn into wok; simmer 5 minutes or until just tender. Serve curry topped with beef, coriander and chilli.
Although the curry paste recipe makes 1 cup, you only need 1/2 cup for the curry recipe. Freeze the remaining paste for up to 3 months. The beef can be marinated and curry paste made up to 3 days ahead.Note